Sheet Pan Greek Chicken Gyros

$- 1.5 lbs boneless, skinless chicken thighs - 2 tablespoons olive oil - 2 tablespoons lemon juice - 2 teaspoons dried oregano - 1 teaspoon garlic powder - 1 teaspoon paprika - Salt and pepper to taste - 1 red onion, sliced - 1 bell pepper, sliced - 1 cup cherry tomatoes, halved - 4 whole wheat pita breads - 1 cup tzatziki sauce - Fresh parsley for garnish This dish starts with juicy chicken thighs. They are the star of your meal. The olive oil and lemon juice make a great marinade. The oil adds richness, while lemon juice gives a nice zing. Next, we have our spices. Dried oregano brings a warm earthiness. Garlic powder adds depth, and paprika gives a hint of smokiness. Don’t forget to season with salt and pepper. This mix creates an inviting aroma! Now, let’s talk veggies. The red onion offers sweetness when roasted. Bell peppers add a crunchy texture. Cherry tomatoes burst with flavor as they cook. Together, these veggies make your plate colorful and tasty. For the best experience, serve the gyros with warm whole wheat pita. Tzatziki sauce is a must-have. Its cool, creamy taste pairs perfectly with the chicken. Finally, a sprinkle of fresh parsley brightens the dish. All these ingredients combine into a flavorful meal. They make cooking fun and easy! {{ingredient_image_1}} First, preheat your oven to 425°F (220°C). This high heat helps the chicken cook well. Line a large sheet pan with parchment paper. This step makes cleanup easy. Next, in a big bowl, combine the marinade ingredients. Use 2 tablespoons of olive oil, 2 tablespoons of lemon juice, 2 teaspoons of dried oregano, 1 teaspoon of garlic powder, 1 teaspoon of paprika, and some salt and pepper. Whisk until mixed well. Now, add the chicken thighs to your bowl. Coat them well in the marinade. It’s best to let them soak for at least 15 minutes. For more flavor, you can marinate them for up to 2 hours in the fridge. This allows the spices to soak in deeply. Once marinated, take the chicken out and lay it on one side of the sheet pan. On the other side, add sliced red onion, bell pepper, and halved cherry tomatoes. These veggies add color and taste. Drizzle a bit more olive oil on top. Sprinkle with salt and pepper for extra flavor. Place the sheet pan in the oven and bake for 25-30 minutes. Check the chicken for doneness. It should reach an internal temperature of 165°F (75°C). The veggies should be tender and lightly browned. While the chicken and veggies bake, it’s time to warm the pita breads. You can use a microwave or a dry skillet. Heat them for about one minute on each side. Warm pita makes the gyros even better. After baking, take the pan out of the oven. Slice the chicken into strips. Now, it’s time to build your gyros. Take a warm pita, add some chicken and roasted veggies. Don’t forget a generous scoop of tzatziki sauce. Garnish with fresh parsley for a pop of color. Enjoy your tasty creation! - For best flavor, marinate the chicken for at least 15 minutes. - You can marinate for up to 2 hours in the fridge for deeper taste. - If you run out of lemon juice, use vinegar or yogurt as a substitute. - Fresh herbs like thyme or rosemary add a nice twist to the marinade. - To ensure even cooking, spread chicken and veggies in a single layer. - Keep the oven at 425°F (220°C) for optimal roasting. - If you use larger chicken pieces, add a few extra minutes to the baking time. - For crispier veggies, give them a quick broil for 2-3 minutes at the end. - For a fun twist, serve gyros in lettuce wraps instead of pita. - Pair these gyros with a fresh Greek salad for a light meal. - Enjoy with a glass of chilled lemonade or a light white wine. - Add extra toppings like feta cheese or olives for more flavor. Pro Tips Marinate for Maximum Flavor: For the best flavor, let the chicken marinate for at least 2 hours in the refrigerator. This allows the spices to penetrate the meat deeply. Customize Your Veggies: Feel free to add other vegetables like zucchini or asparagus for added color and nutrition. Just ensure they are cut to similar sizes for even cooking. Check for Doneness: Use a meat thermometer to ensure your chicken reaches an internal temperature of 165°F (75°C) for safe consumption. Serving Suggestions: Serve with extra tzatziki on the side and a sprinkle of feta cheese for an authentic Greek touch. {{image_2}} You can switch the chicken thighs for chicken breast or turkey. Both options work well in this recipe. They will cook faster than thighs, so keep an eye on them. If you want a plant-based choice, try chickpeas or marinated tofu. These options add a nice twist to the dish. Feel free to swap out the red onion, bell pepper, and cherry tomatoes for other veggies. Zucchini, mushrooms, or asparagus are great choices. Use seasonal vegetables for freshness. You can also pick your favorites to make it more personal. Just remember to cut them in similar sizes for even roasting. If you want to change the sauce, try hummus or a spicy yogurt sauce instead of tzatziki. Both can add a nice kick. You can also enhance the gyros with toppings like feta cheese, olives, or fresh mint. These extras can bring out new flavors and make each bite special. To keep your gyros fresh, place leftovers in an airtight container. Store them in the fridge. They will stay good for up to three days. If you have extra tzatziki, store it separately. It helps keep everything fresh and tasty. When you want to enjoy your leftovers, you can reheat the chicken and veggies in the oven or microwave. For the oven, heat it to 350°F (175°C) and warm everything for about 10 minutes. In the microwave, heat in short bursts of 30 seconds. Make sure to cover the food with a damp paper towel to stop the pita from drying out. If you want to save some gyros for later, you can freeze them. Place chicken, veggies, and pita in separate freezer bags. They can last up to three months in the freezer. When ready to eat, thaw in the fridge overnight. Reheat in the oven or microwave, just like you would with leftovers. Enjoy your meal anytime! The best way to marinate chicken is to mix oil, acid, and spices. I recommend using olive oil, lemon juice, and dried oregano. This mix adds great flavor. Use a large bowl for easy coating. Make sure to coat all sides of the chicken. For best results, marinate for at least 15 minutes. If you have time, let it soak for up to two hours. This helps the chicken soak in all the flavors. Yes, you can prepare these gyros ahead of time. You can marinate the chicken earlier in the day. Just keep it in the fridge. Slice the veggies and store them in a container. When ready, just bake everything together. This saves time and makes dinner easy. If you want, you can even warm the pita breads ahead. Just keep them covered to stay soft. Making homemade tzatziki sauce is easy. You need just a few simple ingredients: - 1 cup Greek yogurt - 1 cucumber, grated and drained - 1 clove garlic, minced - 1 tablespoon olive oil - 1 tablespoon lemon juice - Salt and pepper to taste Mix all the ingredients in a bowl. Stir well until smooth. Let it chill in the fridge for better flavor. It pairs perfectly with the gyros. You can serve many tasty sides with these gyros. Here are some great options: - Greek salad with tomatoes and cucumbers - Roasted potatoes with herbs - Hummus with pita chips - Grilled vegetables for a fresh touch These sides complement the flavors of the gyros well. They also add color and crunch to your meal. These gyros last about three to four days in the fridge. Store them in an airtight container. If you have leftover tzatziki, keep it separate to avoid sogginess. When ready to eat, just reheat the chicken and veggies. Enjoy them warm for the best taste! This recipe offers a simple way to make Sheet Pan Greek Chicken Gyros. You learned the ingredients, the marinating process, and tips for perfect cooking. I shared variations and storage info to help you customize. Cooking should be fun and easy. With these steps, you can create a tasty meal at home. Enjoy making your gyros, and don’t hesitate to experiment!$

Sheet Pan Greek Chicken Gyros

A delicious and easy-to-make sheet pan meal featuring marinated chicken thighs, colorful vegetables, and warm pita bread, served with tzatziki sauce.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine Greek

Servings 4

Calories 400 kcal

Ingredients

1.5 lbs boneless, skinless chicken thighs
2 tablespoons olive oil
2 tablespoons lemon juice
2 teaspoons dried oregano
1 teaspoon garlic powder
1 teaspoon paprika
to taste salt and pepper
1 red onion, sliced
1 bell pepper, sliced (red or green)
1 cup cherry tomatoes, halved
4 whole whole wheat pita breads
1 cup tzatziki sauce (store-bought or homemade)
for garnish fresh parsley, chopped

Instructions

Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper for easy cleanup.
In a large bowl, combine olive oil, lemon juice, dried oregano, garlic powder, paprika, salt, and pepper. Whisk to form a marinade.
Add the chicken thighs to the marinade, coating them thoroughly. Allow them to marinate for at least 15 minutes (or up to 2 hours in the refrigerator for more flavor).
Arrange the marinated chicken on one side of the sheet pan. Add the sliced red onion, bell pepper, and halved cherry tomatoes to the other side. Drizzle with a bit more olive oil and season with salt and pepper.
Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
While the chicken and veggies are baking, warm the pita breads in a microwave or on a dry skillet for a minute on each side.
Once everything is cooked, remove from the oven. Slice the chicken into strips.
To assemble the gyros, place a portion of chicken, roasted vegetables, and a generous dollop of tzatziki sauce inside each pita.
Garnish with fresh parsley for an extra touch of flavor and color.

Notes

Serve the gyros on a wooden board, surrounded by extra tzatziki and fresh parsley. Optionally, include lemon wedges for a fresh squeeze on top before enjoying!

Keyword chicken, gyros, sheet pan